Pumpkin Pie Waffle Recipe

Pumpkin Pie Waffle Recipe

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Pumpkin Pie Waffle Bites Recipe Passion for Savings
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Who doesn’t love a warm, fluffy waffle in the morning? And what about pumpkin pie, a classic fall dessert? Combine the two and you have a mouthwatering breakfast that will have you wanting more. This pumpkin pie waffle recipe is easy to make and perfect for a cozy morning at home. So grab your apron and let’s get cooking!


  • 1 1/2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 cup milk
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract


  1. In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  2. In another bowl, whisk together milk, pumpkin, eggs, melted butter, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Preheat your waffle iron according to manufacturer’s instructions.
  5. Spoon the batter onto the waffle iron and cook according to manufacturer’s instructions.
  6. Serve warm with your favorite toppings, such as whipped cream or maple syrup.

Nutritional Information:

Serving Size: 1 waffle
Calories: 260
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 85mg
Sodium: 370mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugar: 12g
Protein: 6g

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Cooking Time:

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes


  • Large mixing bowl
  • Whisk
  • Waffle iron
  • Spatula

Serving Suggestions:

Top with whipped cream and a sprinkle of cinnamon or drizzle with maple syrup for a classic breakfast taste. For a savory twist, try serving with a dollop of sour cream and a sprinkle of chives.


For a gluten-free option, substitute the all-purpose flour with a gluten-free flour. To make it vegan, substitute the milk and eggs with non-dairy alternatives, such as almond milk and flax eggs.


If you don’t have canned pumpkin, you can substitute with sweet potato puree. You can also use brown butter instead of melted butter for a nutty flavor.


Store any leftover waffles in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or microwave until warm.


  • Be careful not to overmix the batter, as this will result in tough waffles.
  • Use a ladle to spoon the batter onto the waffle iron for even distribution.
  • Make sure your waffle iron is hot before adding the batter for perfectly crispy waffles.


This recipe makes about 6-8 waffles, depending on the size of your waffle iron. Adjust the recipe accordingly if you need more or less.

Frequently Asked Questions:

Can I freeze these waffles?

Yes, you can freeze these waffles for up to 3 months. Simply wrap them individually in plastic wrap and store in a freezer bag. To reheat, pop them in the toaster or microwave until warm.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree instead of canned. Simply roast a small pumpkin in the oven until soft, then puree the flesh in a food processor until smooth.

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Can I make this recipe without a waffle iron?

No, unfortunately this recipe requires a waffle iron to cook the batter properly. However, you can use the batter to make pancakes instead!

Final Thoughts

This pumpkin pie waffle recipe is the perfect way to celebrate fall flavors in a delicious breakfast. The warm spices and pumpkin puree create a cozy aroma that will fill your kitchen and your belly. Whether you’re enjoying them with your family or treating yourself to a special breakfast, these waffles are sure to satisfy. So go ahead and give them a try, and let us know what you think!

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